• 1 tablespoon butter
  • 1 tablespoon NOLA Blends Garlic Infused Olive Oil (Or if you really like Truffle start with NOLA Blends White Truffle Oil)
  • 1 cup sliced or diced mushrooms
  • ½ onion, minced
  • 1 ¼ cups Arborio rice
  • ½ cup white wine
  • 2 tablespoons butter
  • 2 tablespoons NOLA Blends White Truffle Oil
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon milk, or as needed
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, or to taste


Heat chicken broth in a stockpot over medium-low heat until warmed.

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion and mushrooms in the melted butter-oil mixture until translucent, about 2 minutes. Add Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. (alternatively you can add cooked pasta at this point) Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.

Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.


NOTES:  If you prefer to use pasta instead of rice, use cooked pasta (we prefer pappardelle)